A) Liming B) Fertilization C) Stocking density D) Stocking
A) Fertilization B) Stocking C) Liming D) Feeding
A) Liming B) Fertilization C) Stocking D) Feeding
A) Sorting B) Species C) Stocking D) Harvesting
A) Plankton B) Snail C) Worms D) Terrestrial plants
A) Supplementary B) Intensive C) Complete D) Natural
A) Time B) Technical knowledge C) Storage facilities D) Protein
A) Poly culture B) Extensive system C) Monoculture D) Intensive system
A) Feeding of fish at 10hours interval B) Feeding of fish at a particular point C) Feeding of fish at any point D) Feeding of fish at night
A) Barometer B) Thermometer C) ph meter D) Conductivity meter
A) High water level B) Over feeding C) Under stocking D) Over stocking
A) 330m2 B) 100m2 C) 12362.5m2 D) 24725m2
A) Bone meal B) Cassava peel C) Rice bran D) Maize meal
A) Bacterial B) Fermented microorganisms C) Chemical D) Autolysis
A) Smoking B) Salting C) Spreading D) Chilling
A) Monitoring B) Liming C) Stocking D) Canning
A) Ambient temperature B) Moisture content of fish C) Weak muscle tissue D) Proper handling
A) Fish processing B) Fish preservation C) Fish packaging D) Fish harvesting
A) Ovulation B) Additives C) Fertilization D) Hatching
A) Raw materials B) By products C) Fish meals D) Fish additives
A) Efficient pest control services B) Illegal exportation of farm produce C) Natural hazard D) Hoarding
A) Reproduce B) Survive C) Sunlight D) Grow
A) Mold B) Bacteria C) Fungi D) Virus
A) Ijebu size B) Juvenile C) Fingerlings D) Broodstock
A) Fermented B) Lipolytic C) Liposuction D) Proteolytic
A) Chilling B) Freezing C) None D) All
A) Change in texture B) Chilling C) Change in Colour D) Change in odour
A) Aquaculture B) Poly culture C) Fishing D) Aquarium
A) Water, scales B) Water, gills C) Water, mouth D) Water, fins
A) Fish have brain B) All fish have scales C) All fish have gills D) Fish have gills |